This has been my "go to" recipe for baked beans for years. I use a 1 LB bag of navy beans, which is 3 cups, so I multiply the recipe x 1.5. I often cook my beans w/ a ham bone if I have one from from a recent dinner, then add the bone in during the cooking process (removing it before serving, of course). Like other reviewers, I skip all the fussy stuff and just toss it all in the crock pot, stir it up and let the crocker do the rest of the work.

A budget-friendly family favorite. However, I do make it a wee bit more economical by starting with dry beans, and cooking them in water with a ham bone from our last ham dinner. Once the beans are cooked, I remove the bone and let it cool. In the mean time, I place the beans in my crock pot with all of the standard ingredients, sometimes going lighter on the ground beef and bacon. Once the ham bone cools, I remove any usable meat from the bone and put it in with the beans. Let it cook for several hours on low. The dry beans don't have the additives that canned beans have, so its a bit healthier, and I usually get enough tasty meat from a ham bone that the family doesn't notice that I used less bacon and hamburger. A win for everyone.